Ranch potato salad

1. Prep:

2. Peel and then cut the potatoes into 3/4" chunks.

3. Rinse the roasted peppers and then chop them fine.

4. Trim the roots and dark green parts of the scallions then mince them.

5. Peel the garlic clove and then mince it.

6. Cooking:

7. In a large bowl add 3/4 C mayo, 1/2 C buttermilk, 2 T vinegar, the red peppers, 3 T cilantro, the scallions, garlic, 1/8 t dill, salt and 2 t of pepper and whisk together.

8. Whisk 2 T mustard and the remaining vinegar together in a small bowl.

9. Bring the potatoes, 1 T of salt and enough water to cover by 1" to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes.

10. Drain the potatoes and spread them in an even layer on a rimmed baking sheet. Drizzle the mustard mixture of the hot potatoes and toss until evenly coated.

11. Refrigerate until cooled, about 30 minutes.

12. Transfer the potatoes to the bowl with the dressing and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. It's ready to eat.